Dairy Free Pumpkin Pie

Picture edited with permission (CC).

    Since tomorrow is Thanksgiving, I thought I'd share my easy pumpkin pie recipe (and it's dairy free)! 

• 1 (15 ounce) can pure pumpkin filling.
• 1 1/4 cup coconut condensed milk substitute (see recipe here).  
• 2 eggs
• 1 tbsp. pumpkin pie spice

Beat eggs in bowl.
Stir in pumpkin and spice. 
Gradually stir in milk. 
Mix ingredients. 
Pour into unbaked pie crust.
Bake in preheated 425° oven for 15 minutes. 
Reduce temperature to 350°; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. 
Serve immediately or refrigerate. 

Here is a picture of the final product, made last night.

Enjoy & Happy Thanksgiving!

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